In a double boiler, beat milk, cream, granulated sugar, vanilla pulp, rum, and egg yolks until creamy.
Serve right away.
Notes / Tips / Wine Advice:
When Canaries Snack on Vanilla
It seems that canaries particularly like the thinner variation of classic vanilla sauce, since in Vienna they are its namesake. It is primarily used on ducat buchteln and milk cream strudel. Perhaps the reason for the relationship between canaries and vanilla is the exotic origins of both the bright songbird and of the aromatic fruit of the orchid, the most precious of which is considered to be Bourbon Vanilla from the island of Réunion (formerly Bourbon). Discriminating canaries—just like pampered foodies—would decline to snack on canary milk that was made with commercially produced vanilla sugar or synthetic vanilla extract instead of a scraped out vanilla bean. Instead of real vanilla, these products contain the synthetic vanilla replacement “vanillin,” made of eugenol and guaiacol.
